Figs are so dang lush! Yes, they are delicious when eaten in their fruit-form, but I have a sneaking suspicion that a fig’s destiny lies somewhere a little sweeter. Perhaps, when they are hanging on the tree discussing their fates, they daydream about glorious things, like cookies and fruit cakes and pies and crumbles. Perhaps they wax lyrical about sweeter than sweet desserts!
Give your figs an early Christmas present and use them in these delightful Fig Crumble Bars. And your humble fig will feel like its won the Fig Lottery!
RECIPE: Fig Crumble Bars
FLAVOUR PROFILE: Sweet shortcrust, with sweet jammy figs, topped with sweet crumble.
GOES GREAT WITH: This treat is begging to be enjoyed in the afternoon with a lovely cup of black tea.
NOTES: The shortbread base and crumble top are made from one batch, making this SO MUCH EASIER!
MAKES: 1 x 30cmx20cm tray: 12 bars
- 90g (3.2oz) FLOUR
- 50g (1.8oz) CUSTARD POWDER
- 80g (2.8oz) ROLLED OATS
- 120g (4.2oz) BROWN SUGAR
- Pinch SALT
- 150g (5.3oz) BUTTER, melted
- 100g (3.5oz) WATER
- 200g (7oz) DRIED FIGS, any tough stems removed, and roughly chopped
- 1 tsp. VANILLA EXTRACT
- 30g (1oz) GROUND ALMONDS
- 30g (1oz) HONEY
- 1 tsp. MIXED SPICE
- Line a 20cm x 30cm tin with paper. Pre-heat the oven to 180c. In a large bowl, mix together the FLOUR, CUSTARD POWDER, ROLLED OATS, BROWN SUGAR and SALT. Stir in the melted BUTTER. The mixture will resemble wet crumbly sand. Pour just over half into the tin (reserving the rest for the crumble top) and press down into an even layer.
- Put the DRIED FIGS, WATER, VANILLA EXTRACT, HONEY and MIXED SPICE into a saucepan over a medium heat. Cook for 10 minutes until the mixture is jammy. Take off the heat and stir in the GROUND ALMONDS. Pour this evenly over the base layer.
- Sprinkle the remaining crumbs on top. Bake for 25 minutes until golden on top. Leave in the tin and allow to cool. Chill for about an hour before slicing.